Friday, February 3, 2012

Pumpkin Doughnut Muffins

I found this recipe on Martha Stewart's Pinterest board and knew right away that I wanted to make them. The simple pumpkin muffin batter bakes up nice and fluffy, then you brush them with melted butter (or you can roll them in it), then place in a bowl with cinnamon & sugar and coat well. These are perfect served warm with a cup of hot coffee or tea.

1/2 teaspoon ground nutmeg (I used 1 teaspoon pumpkin pie spice in place of the nutmeg and allspice)

1/4 teaspoon ground allspice

1/3 cup buttermilk (I used vinegar+half &half)

1 1/4 cups pure pumpkin puree

3/4 cup light brown sugar

2 large eggs

For The Sugar Coating

3/4 cup granulated sugar

2 1/2 teaspoons ground cinnamon

1/4 cup (1/2 stick) unsalted butter, melted

Directions

Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups. Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.

Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.